Chinese · beginner
Guizhou-Style Sour Chili Braised Fish Fillets
Tender white fish simmered in a vibrant, tangy tomato-garlic broth infused with fermented chili paste and fresh ginger.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the fish fillets dry with paper towels and season lightly with salt.
- 02
Heat 2 tablespoons of oil in a wok or deep skillet over medium heat.
- 03
Add sliced garlic, julienned ginger, and red chili paste, stirring for 1 minute until fragrant.
- 04
Add the chopped tomatoes and cook for 4-5 minutes until soft and breaking down into a paste.
- 05
Pour in the chicken broth and white rice vinegar, bringing the mixture to a gentle boil.
- 06
Carefully slide the fish pieces into the bubbling broth, lower the heat, cover, and simmer gently for 5 minutes until the fish is cooked through.
- 07
Scatter fresh scallions over the top and serve hot with steamed jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Gentle Broth Poaching
Simmering delicate proteins in an aromatic sour broth at sub-boiling temperatures to keep them silky and moist.
Notes from the kitchen
- Do not stir vigorously after adding the fish fillets to prevent breaking the delicate tender meat.
- Adjust the white rice vinegar to control the sour tartness of the stew broth.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
